1/2 cup fresh parsley leaves, chopped
1/3 cup fresh basil leaves, chapped
2 cloves garlic, crushed
1 small shallot, chopped
19 oz. can white kidney beans, rinsed and drained
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and freshly ground pepper to taste
In food processor, combine all ingredients except salt and pepper until smooth. Transfer to serving bowl, season with salt and pepper and garnish with basil leaves.
Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g carbo, 0 chol, 174mg sodium and 2g fiber.
Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also good as a first layer for a veggie sandwich topped with cucumber slices, red pepper strips, fennel and endive spears.